超声波对大豆蛋白增溶作用的研究(英文)

A Study on Increasing Solubility of Soy-protein by Ultrasonic Waves

为了提高大豆深加工产品的得率和蛋白质含量 ,利用超声波处理大豆经湿磨后的浆渣混合液态物 ,产生超声空化效应 ,提高大豆蛋白的溶出率 ,减少大豆蛋白在豆渣中的残留。试验表明 :超声提取技术能提高大豆蛋白的溶出率 ,从而使豆乳蛋白含量相对提高 6.6% ,豆乳干物质重量相对提高 11.6%。该技术对于传统大豆制品及现代大豆加工新产品如豆奶、速溶豆粉及分离蛋白、浓缩蛋白等产品的生产均具有提高蛋白含量。

To increase the recovery rate and protein's content of soybean products through refined processing, we use the ultrasonic waves to treat the mixture of soy milk and soy pulp after wet-grinding, thus producing the effect of ultrasonic hole, which increases the solubility rate of soybean protein and decreases the remnants of soybean protein in soy pulp. The results show that ultrasonic waves can improve the solubility of soy protein. As a result, the content of soy milk protein and the dry weight of soy milk relatively increased by 6.6% and 11.6% respectively. This technique can improve the content of protein and the recovery rate in terms of traditional soy products and modern-processed soybean products including soy milk, instant soy powder, isolated soy protein, concentrated soy protein and so on.